When I was younger, when my mom picked me up from school, I would have to go straight to a piano lesson, or taekwondo practice, or math tutoring. And being a kid, I would be ravenous after school. So my mom would pack me my usual afternoon snack—kimbap. Most people know this as a korean-style sushi. This tasty snack can also be incorporated into a meal. I used ingredients that I like, but it can always be modified to your liking as well. This dish was really fun to make, but it can also get pretty messy. Warning: may want to wear gloves.
Ingredients
- Seaweed sheets
- Cooked sticky rice
- Spinach
- 5 eggs
- Imitation crab meat
- Carrots
- Takuan (pickled daikon radish)
- Odeng (steamed fish cake)
- Sesame oil
Steps
1) Cook eggs in an omelette style and chop them long ways
2) Steam spinach and shred carrots
3) Chop imitation crab meat, takuan and odeng long ways
4) Lay seaweed sheet in front of you and press the cooked rice evenly into it so that there's a thin film of rice
5) Brush sesame oil over the rice
6) Place spinach, eggs, imitation crab meat, carrots, takuan and odeng next and on top of each other
7) Roll seaweed sheet slowly so that it turns into a roll
8) Slice the kimbap so that there are many rolls
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